Indulge in a symphony of flavors with our carefully curated collection of basil oil sauce recipes. These culinary creations bring forth the vibrant essence of basil, transforming ordinary dishes into extraordinary experiences. From the classic pesto sauce, a vibrant green delight bursting with freshness, to the nutty and aromatic brown butter basil sauce, each recipe offers a unique taste adventure. Discover the zesty lemon basil sauce, a burst of citrusy brightness, and the creamy and versatile cashew basil sauce, perfect for adding a touch of richness to your favorite dishes. With step-by-step instructions and insightful tips, these recipes are accessible to home cooks of all skill levels. Elevate your culinary repertoire and embark on a journey of flavor exploration with our basil oil sauce collection.
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FRESH TOMATO BASIL SAUCE
A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!
Provided by MINDIM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
- Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
- Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.8 g, Fat 20.6 g, Fiber 8.8 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 69.5 mg, Sugar 24 g
BASIL CREAM SAUCE
After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
Provided by MESSY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
- Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g
SUNNY'S EASY BASIL AND GARLIC OIL
Steps:
- To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
- Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.
BASIL OIL (AND OTHER HERB FLAVORED OILS)
Steps:
- In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
- It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.
BASIL OIL
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.
BASIC PESTO SAUCE
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
Provided by Samin Nosrat
Categories quick, sauces and gravies, side dish
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
- Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
- Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
TOMATO & BASIL SAUCE
Save time and money with this simple and tasty sauce, great with pasta, meat or fish
Provided by Good Food team
Categories Lunch, Main course, Pasta
Time 15m
Yield Makes 350ml
Number Of Ingredients 14
Steps:
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
TOMATO AND BASIL PASTA SAUCE
A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.
Provided by Carolyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.
Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g
Tips:
- Use fresh basil leaves for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- To make the basil oil, use a food processor or blender to combine the basil leaves, olive oil, garlic, salt, and pepper. You can also use a mortar and pestle to grind the basil leaves into a paste before adding the other ingredients.
- If you don't have a food processor or blender, you can chop the basil leaves finely and mix them with the other ingredients in a bowl.
- To make the basil pesto sauce, use a food processor or blender to combine the basil leaves, olive oil, Parmesan cheese, pine nuts, salt, and pepper. You can also use a mortar and pestle to grind the basil leaves into a paste before adding the other ingredients.
- If you don't have a food processor or blender, you can chop the basil leaves finely and mix them with the other ingredients in a bowl.
- You can use basil oil or basil pesto sauce to dress pasta, vegetables, or meat. You can also use them as a marinade or dip.
Conclusion:
Basil oil and basil pesto sauce are two delicious and versatile sauces that can be used in a variety of dishes. They are both easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a flavorful and aromatic sauce that will elevate any dish.
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